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butternut risotto

This creamy and satisfying butternut squash risotto is a perfect comforting meal. Made with Arborio rice, sweet butternut squash, and savory Parmesan, it's a dish that's worth every stir.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups fat-free low-sodium chicken broth use vegetable broth for vegetarian
  • 1 cup butternut squash puree
  • 1 tsp butter or olive oil
  • 3 cloves garlic chopped
  • 0.25 cup shallots chopped
  • 1 cup Arborio rice
  • 2 oz dry white wine
  • 1 tbsp fresh sage minced
  • 0.25 cup freshly grated Parmigiano-Reggiano
  • salt to taste
  • fresh cracked pepper to taste
  • 2 cups fresh baby arugula for garnish

Method
 

Preparation Steps
  1. In a large saucepan, heat broth and butternut squash puree over medium-high heat. When it boils, reduce heat to a simmer and maintain over low heat, taste for salt and adjust as needed.
  2. In a large heavy saucepan over medium heat, heat oil or butter until melted. Add shallots, garlic and rice; sauté until the rice is well coated with oil or butter, about 3 minutes. Add the wine and sage and stir until it is absorbed.
  3. Add a ladleful of the simmering stock; wait until it is absorbed before adding another ladleful, stirring gently and almost constantly. Stirring loosens the starch molecules from the outside of the rice grains into the surrounding liquid, creating a smooth creamy-textured liquid.
  4. Continue this process until the rice is creamy, tender to the bite, but slightly firm in the center and all the stock is used, about 25-30 minutes from the time you started.
  5. When all the liquid is absorbed, stir in the grated cheese and remove from heat. Serve immediately and top with baby arugula and extra grated cheese if desired.

Notes

For best results, use freshly grated Parmigiano-Reggiano. If you don't have butternut squash puree, you can roast or boil butternut squash and then mash it. Risotto requires constant stirring for the best creamy texture.